Delicious Barley Bake Recipe

  • 2 cups barley
  • 4 cups chicken broth
  • 2 tablespoons olive oil
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 6 cloves garlic, minced
  • 1 cup chopped onion
  • 2 cups sliced mushrooms
  • 1 yellow zucchini, cut into half moons
  • 1 cup fresh green beans, trimmed and cut into 1 inch pieces
  • 2 cups broccoli florets
  • 1 (4 ounce) package cream cheese, softened
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 1/3 cup sour cream
  • 1/4 cup grated Locatella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 tablespoon garlic powder
  • 1/2 teaspoon ground nutmeg
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 1 tablespoon ground thyme
  • 1 cup green peas
  • 1 cup whole kernel corn
  • 1 cup roasted red peppers, drained and chopped
  • 1 (10 ounce) package frozen chopped spinach, thawed and drained
  • 2 cups shredded cooked chicken
  • salt and ground black pepper to taste
  • 2 cups shredded mozzarella cheese
  1. Preheat an oven to 350 degrees F (175 degrees C).
  2. Bring the barley and chicken broth to a boil in a saucepan over high heat. Cover, reduce heat to low, and simmer until the barley is tender, about 30 minutes.
  3. Heat the olive oil in a skillet over medium heat. Stir in the celery, carrots, garlic, and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the mushrooms, zucchini, green beans, and broccoli. Continue cooking and stirring until the broccoli is tender, about 5 minutes more. Remove skillet from heat.
  4. Combine cream cheese, cream of chicken soup, sour cream, Locatella cheese, Parmesan cheese, garlic powder, nutmeg, oregano, basil, and thyme in a large bowl, mixing until smooth. Stir in the prepared barley, peas, corn, roasted red peppers, spinach, and shredded chicken. Season with salt and pepper. Spread mixture into a large baking dish and top with mozzarella cheese.
  5. Bake in the preheated oven until bubbly, and cheese has melted, 20 to 30 minutes.